RUBARB TORTE RECIPES

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RHUBARB TORTE RECIPE - FOOD.COM



Rhubarb Torte Recipe - Food.com image

This delicious slice was served at a school reunion several years ago. The recipe was shared and has become a family favorite. A must for rhubarb lovers!

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 16-24 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine
2 cups flour
1 tablespoon sugar
5 cups rhubarb (cut)
6 egg yolks (reserve whites for topping)
2 cups sugar
4 tablespoons flour
1/3 cup evaporated milk
1/2 teaspoon salt
1 orange (use only the grated zest of one orange)
6 egg whites
12 tablespoons sugar
1/4 teaspoon salt

Steps:

  • BOTTOM LAYER.
  • Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
  • bake for 10 minutes at 350 degrees.
  • MIDDLE LAYER.
  • In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
  • TOPPING.
  • Beat egg whites stiff,add salt, add sugar gradually beating between additions.
  • Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
  • NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.

Nutrition Facts : Calories 345.9, FatContent 13.7, SaturatedFatContent 8.1, CholesterolContent 94.3, SodiumContent 241.4, CarbohydrateContent 52.2, FiberContent 1.4, SugarContent 36.5, ProteinContent 5

RHUBARB TORTE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Rhubarb Torte Recipe: How to Make It - Taste of Home image

Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 15

1-3/4 cups all-purpose flour
1 teaspoon baking powder
2 large egg yolks, room temperature
1/2 cup shortening
2 tablespoons sugar
1/2 cup chopped walnuts
FILLING:
4 cups chopped fresh or frozen rhubarb
2 cups sugar
2 large egg yolks, room temperature
1/4 cup all-purpose flour
MERINGUE:
4 large egg whites, room temperature
1/2 cup sugar
1 teaspoon vanilla extract

Steps:

  • Combine first 6 ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.

Nutrition Facts : Calories 289 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 42mg sodium, CarbohydrateContent 47g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this torte to someone who's never had it before, I wind up writing out the recipe for them - and it's my pleasure to share it!
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Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin
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Each year when Grandmother asked what kind of birthday cake I'd like, I always said I wanted her rhubarb torte. —Lois Heintz, Holmen, Wisconsin
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Calories 289 calories per serving
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